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In a tall-sided pot, pour in plenty of water, a pinch of coarse salt, a teaspoon of oil, and the rosemary sprigs. Add the rice, place on the heat, and cook covered for 30 minutes from when it comes back to a boil (or for the time indicated on the package).
Once cooked, drain the rice under cold water, season with a tablespoon of oil, and set aside.
Cut the tofu into regular cubes and place it in a bowl together with the soy sauce. Add two tablespoons of oil and a grind of black pepper, mix, and let marinate in the refrigerator for about an hour.
Cut the onion into rings, place it in a nonstick pan with two tablespoons of oil, and sweat it over very low heat for 5 minutes. Add a pinch of coarse salt and let it dissolve.
Also add the marinated tofu, raise the heat, and brown it, stirring often for a few minutes. Remove from the heat and let cool slightly.
In a large bowl, pour in the rice, the washed and dried blueberries, and the tofu and onion mixture. Mix gently, adding the fresh thyme leaves and the remaining tablespoon of oil.
Pour onto plates and serve your Venere rice with marinated tofu, blueberries, and thyme!
Store in the refrigerator in an airtight container for 3-4 days.
This dish is also perfect served in single-portion cups during aperitifs and buffets!
Italia
| Energy (kcal) | 88.63 |
| Carbohydrates (g) | 14.84 |
| of which Sugars (g) | 2.64 |
| Fat (g) | 1.48 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 3.79 |
| Fiber (g) | 2.31 |
| Sale (g) | 0.28 |
